Rhubarb & Raspberry Meringue Tarts

These gorgeous mini meringue-topped tarts are best eaten on the day they are made, although the curd filling and pastry cases can be made ahead.

2-3 sheets ready-rolled sweet short pastry RASPBERRY & RHUBARB CURD

300g raspberries (fresh or frozen)

250g rhubarb, finely chopped

1 large lemon, zest and juice, plus enough water

to make ½ cup

170g caster sugar

115g butter

3 eggs, beaten

MERINGUE 2 egg whites 120g caster sugar

To make the curd, place raspberries, rhubarb, lemon zest, juice and water in a medium saucepan and cook over a gentle heat for about 20 minutes, stirring occasionally. Strain mixture through a fine sieve or cloth until you have ½ cup liquid. Leave to cool. (The leftover pulp is delicious folded through yoghurt or added to a smoothie for breakfast).

Place caster sugar, butter and strained juice in a heavy-based saucepan and heat slowly until sugar has dissolved and butter has melted. Very gradually whisk in the beaten eggs. Cook, stirring constantly, until the mixture thickens. Cover and refrigerate until needed.

Using a 6cm cookie cutter, cut circles from the pastry. Press into mini muffin pans and refrigerate for an hour.

Heat oven to 180°C. Prick the base of each pastry case and place in the oven for 7 minutes (you can use baking paper and beans to bake blind but it is fiddly).

Remove from the oven and press down any bases that have risen. Return to the oven for a further 5 minutes or until cases are golden and crisp. Take from oven and allow to cool completely.

When ready to assemble, heat oven to 150°C. Make meringue by whisking egg whites until stiff. Add 4 teaspoons of the sugar and whisk for about a minute. Gradually beat in remaining sugar until you have a firm meringue. Spoon into a piping bag.

Place the tart cases on oven trays, spoon in the curd and pipe on the meringue topping. Bake 15-20 minutes. Cool and serve. Makes about 36